Here is hoping Peter Piper picks a peck of Padrón Peppers too.Read More
Succotash - one of the better Hangman words. The old-school game is fabulous played in the sand. Low tide works best. Try backgammon too. Use shells and pebbles in place of the traditional pieces. Or maybe the heat has just gone to our heads?
Deep into the the lazy days of August - hoping this highly spiced dish gives me just the kick I need. School supplies lady! Get it together. Just giving the recipe for veg as honestly you could serve this dish with whatever you want - cold leftover steak, hard boiled eggs or grilled salmon. Hummus? Dress any of those ideas up with a bit of lemon zest, cilantro and a cooling spoonful of thick plain yogurt.
Roast Carrots and Baby Eggplant with Poached Chicken
- 2 tablespoons cumin seeds, toasted and cracked
- 1 teaspoon Spanish paprika
- 1 clove garlic, minced to paste
- 1 teaspoon sea salt, plus more for vegetables
- 1/2 teaspoon cayenne pepper, less if you dislike heat
- 1/2 cup olive oil, plus more for vegetables
- 2 tablespoons lemon juice
- 1 large bunch carrots, trimmed, peeled and thinly sliced if thick
- 6 Turkish eggplant, halved
- Cold Poached chicken, for serving - see above
- Thick plain yogurt, for serving
Mix together cumin, paprika, garlic, 1 teaspoon sea salt, cayenne, 1/2 cup olive oil and lemon juice in a small bowl or jar - a pint mason jar ideal as you will have leftovers and this allows for easy storage. Let stand about 1 hour for flavors to mingle and mellow.
Heat oven to 425. Combine vegetables in a large bowl. Stir or shake spice mix well and spoon about 1 tablespoon of mixture over vegetables. Add about 2 tablespoons more olive oil to vegetables and season with a pinch or two more salt. Arrange vegetables - in a more or less single layer - on a sheet pan or roasting tray. Roast until vegetables are very tender, take on lots of color and start to caramelize, about 30 minutes. The eggplant may lag behind - if so remove carrots for pan and continue roasting eggplant until done. Serve with poached chicken - dressed in lemon and cilantro - with a large spoonful of cooling yogurt. The remaining spice mix should be kept refrigerated until needed. Spoon it onto and into anything - sliced avocado, cucumber soup - you name it.
If you cannot travel - cook!Read More
Translated from Italian - Pasta Arrabbiata becomes angry woman pasta and Pasta Puttanesca - wanton woman pasta. Feel there should be an descriptive name for this pretty dish! Pasta Verginale?Read More
Classic combo - salty and sweet - works for breakfast, lunch and dinner.Read More
Grilled Mackerel - way to my Spanish-breed husband's heart, spirit and soul. No recipe - just build a hot charcoal fire, line grill with lemon slices to prevent sticking and season fish (gutted and cleaned) with salt and pepper. Fish should be ready in a bout the time it takes to drink half a glass of wine. Drizzle with olive oil before serving. Chopped ripe tomato salad and strong vinaigrette makes a fine accompaniment.
Love you so